Rosemary & Lamb Kofta 1
Lamb and Rosemary Koftas
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
A no-fuss dinner taking only minutes to prepare but still feels like something a little special.
Course: Dinner
Cuisine: Middle Eastern
Servings: 6
Calories: 571 kcal
Author: Gillian Thompson
  • 800 g lamb mince
  • 1.5 tsp cumin ground
  • 2.5 tsp coriander ground
  • 3 cloves garlic crushed
  • rosemary 8 to 12 sprigs
  • 6 pita bread or flat bread
  • 200 g plain yogurt
  • 2 lemons cut into wedges
  • 1 cucumber thinly sliced lengthways, use a potato peeler to get the thin strips
  • salt & pepper
  1. You can either cook these on the BBQ or use a griddle pan
  2. In a large bowl, mix together the mince, spices and garlic
  3. Season and shape into balls and flatten slightly
  4. Wrap each kofta around a short rosemary sprig, with the stalk sticking out at one end, to avoid burning the end leaves you can cover the tips with foil
  5. Brush the koftas with a little oil and place on a baking tray
  6. Grill, griddle or BBQ for 10 mins or until cooked through, turning once.
  7. Eat the koftas from the rosemary stalks or pull out the stalks before serving.
  8. Serve with the pita, raita, lemon wedges, thinly sliced cucumber (I used a potato peeler to get the long thin strips) and mango chutney